Hi, alblancher & RdKnB and thanks for your response. I checked the Maverick thermometer first in boiling water and then in ice water. Both readings were close only out by + 1 - 2° only, so I thought it would be fine, which was about 6 months ago. So I don’t think it could be the thermometer.

GG evening... Does the master forge have vents top and bottom ??? If the answer is no, the long cook time is due to no air flow..... stagnant air will envelope the meat in cool air as the meat cools it..... that is the opposite of a convection oven.... lots of air movement and fast heating.... the air moves the cold from the meat and allows hot air to move in.....

Like being outside in the winter.... air movement lowers the Wind Chill Factor..... Now you have a new term... The Heat Warm Factor..... compliments of Dave

The master forge has 2 vents at the bottom one on each side and one on the very top. The 2 vents at the bottom were open half way, and the top vent opened fully. So, I think I had good air flow. Thanks for your info.

I did one a few months ago that was four pounds and it took 4 hours at 240°. Did you have the door open every 30 minutes? That's the only thing I can figure since your thermometers were accurate...Another mystery...lol

Hi RTBBQ2. The door was closed most of the time. Unless I needed to add water to the pan or add some home made BBQ sauce. (I read some where if you are looking you are not cooking) But thanks for the thought.